Every bite of pecan-packed desserts feels like a warm hug from the South, doesn’t it? Whether you’re craving the classic pecan pie or eager to explore innovative treats, our roundup of 25 Delicious Pecan Dessert Recipes is your golden ticket to sweetness. Perfect for any occasion, these recipes promise to delight your taste buds and impress your guests. Let’s dive into the nutty goodness!
Pecan Pie
Waking up to the aroma of pecan pie baking in the oven is one of my favorite fall memories. It’s a dish that feels like home, with its rich, buttery crust and the sweet, nutty filling that’s just irresistible. I remember my grandma always saying, ‘The secret is in the pecans,’ and she wasn’t wrong—toasting them slightly before adding to the mix brings out an incredible depth of flavor.
Ingredients
- Pie crust – 1 (9-inch)
- Pecans – 1 1/2 cups
- Butter – 1/2 cup
- Brown sugar – 1 cup
- Corn syrup – 1/2 cup
- Eggs – 3
- Vanilla extract – 1 tsp
- Salt – 1/4 tsp
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
- Spread the pecans on a baking sheet and toast in the oven for 5-7 minutes, until fragrant. Tip: Keep an eye on them to prevent burning.
- In a saucepan over medium heat, melt the butter, then stir in the brown sugar, corn syrup, and salt until smooth.
- Remove from heat and let cool slightly, then whisk in the eggs and vanilla extract. Tip: Tempering the eggs by slowly adding the warm mixture prevents scrambling.
- Arrange the toasted pecans in the bottom of the pie crust, then pour the filling over them.
- Bake for 50-60 minutes, until the filling is set but still slightly wobbly in the center. Tip: Cover the edges with foil if they start to brown too quickly.
- Let the pie cool completely on a wire rack before serving.
Let me tell you, the first slice is always the best—when the filling is perfectly set, and the pecans add just the right crunch. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Pecan Pralines
Zesty and sweet, pecan pralines are a Southern classic that never fails to bring a smile to my face. I remember the first time I tried making them at home; the kitchen smelled like a cozy bakery, and the results were irresistibly sticky and sweet. Now, it’s my go-to treat for potlucks and holiday gifts.
Ingredients
- Pecans – 1 cup
- Brown sugar – 1 cup
- Butter – 2 tbsp
- Heavy cream – ½ cup
- Vanilla extract – 1 tsp
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly until the mixture reaches 240°F on a candy thermometer, about 5 minutes.
- Remove from heat and quickly stir in vanilla extract and pecans until well coated.
- Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Let the pralines cool at room temperature for at least 30 minutes until set.
Yield: These pralines are delightfully crunchy on the outside with a melt-in-your-mouth center. For an extra touch, drizzle them with dark chocolate or serve alongside a scoop of vanilla ice cream.
Pecan Tassies
Unbelievably, the first time I tried Pecan Tassies was at a friend’s potluck, and I was instantly hooked. These mini pecan pies are the perfect blend of buttery crust and sweet, nutty filling, making them a hit at any gathering. I’ve since tweaked the recipe to perfection, and I’m excited to share it with you.
Ingredients
- Flour – 1 cup
- Butter – ½ cup
- Cream cheese – 3 oz
- Egg – 1
- Brown sugar – ¾ cup
- Pecans – 1 cup, chopped
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a medium bowl, mix flour, butter, and cream cheese until a dough forms. Tip: Cold butter and cream cheese make the dough easier to handle.
- Press the dough into mini muffin tins, forming small cups. Tip: Use a small glass to press the dough evenly.
- In another bowl, whisk together the egg, brown sugar, vanilla extract, and salt until smooth.
- Stir in the chopped pecans into the egg mixture.
- Fill each dough cup with the pecan mixture, about ¾ full. Tip: Don’t overfill to prevent spillage during baking.
- Bake for 20-25 minutes, or until the edges are golden and the filling is set.
- Let the tassies cool in the tin for 5 minutes before transferring to a wire rack.
Out of the oven, these Pecan Tassies boast a crisp crust with a gooey, caramel-like center. Serve them warm with a scoop of vanilla ice cream for an indulgent treat, or enjoy them as is for a simple yet satisfying dessert.
Butter Pecan Cake
Afternoon cravings hit me hard today, and nothing satisfies like a slice of Butter Pecan Cake. It’s my go-to when I need a sweet escape, and I bet you’ll love it too. The rich, nutty flavor paired with the soft, buttery cake is simply irresistible.
Ingredients
- Flour – 2 cups
- Sugar – 1 cup
- Butter – 1 cup
- Eggs – 2
- Pecans – 1 cup
- Baking powder – 1 tsp
- Vanilla extract – 1 tsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Tip: Use butter for greasing to add extra flavor.
- In a large bowl, cream together 1 cup of butter and 1 cup of sugar until light and fluffy. Tip: Room temperature butter creams better.
- Beat in 2 eggs one at a time, then stir in 1 tsp of vanilla extract.
- Combine 2 cups of flour, 1 tsp of baking powder, and ½ tsp of salt; gradually blend into the creamed mixture.
- Fold in 1 cup of pecans. Tip: Toast the pecans beforehand for a deeper flavor.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Buttery and moist, this cake has a delightful crunch from the pecans. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Pecan Cheesecake
This pecan cheesecake is a delightful twist on the classic dessert that’s perfect for any occasion. I remember the first time I tried adding pecans to my cheesecake—it was a game-changer, adding a crunchy texture and rich flavor that complements the creamy filling beautifully.
Ingredients
- Graham cracker crumbs – 1 ½ cups
- Butter – ½ cup, melted
- Cream cheese – 24 oz, softened
- Sugar – 1 cup
- Vanilla extract – 1 tsp
- Eggs – 3
- Pecans – 1 cup, chopped
Instructions
- Preheat your oven to 325°F (163°C). This ensures a perfectly baked cheesecake without cracks.
- Mix graham cracker crumbs and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together better.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
- Add eggs one at a time, beating well after each addition. This incorporates air, making the cheesecake lighter.
- Stir in the chopped pecans, then pour the mixture over the cooled crust.
- Bake for 50-55 minutes, or until the center is almost set but still slightly wobbly. Tip: Avoid opening the oven door too often to prevent the cheesecake from sinking.
- Turn off the oven and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
- Refrigerate for at least 4 hours, or overnight, before serving. Tip: For clean slices, dip your knife in hot water before cutting.
Pecan cheesecake offers a luxurious texture that’s both creamy and crunchy, with a flavor that’s rich but not overly sweet. Serve it with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
Pecan Cookies
Very few things bring me as much joy as the smell of freshly baked cookies wafting through my kitchen. Especially when those cookies are packed with the rich, buttery flavor of pecans. I remember the first time I made these; it was a chilly autumn afternoon, and the warmth of the oven made the whole experience even more cozy.
Ingredients
- Flour – 1 cup
- Butter – ½ cup
- Pecans – 1 cup
- Sugar – ¾ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Baking powder – ½ tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Fold in the pecans until evenly distributed throughout the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Kicking back with a plate of these pecan cookies is my idea of heaven. They’re wonderfully crisp on the outside with a tender, chewy center, and the pecans add a delightful crunch. For an extra special treat, try sandwiching a scoop of vanilla ice cream between two cookies for an irresistible ice cream sandwich.
Pecan Brownies
How many times have I found myself craving something sweet, only to realize I have just the right ingredients for pecan brownies? It’s like the universe knows when I need a little chocolatey comfort, and today, it’s telling me to bake.
Ingredients
- Butter – ½ cup
- Sugar – 1 cup
- Eggs – 2
- Vanilla extract – 1 tsp
- Flour – ½ cup
- Cocoa powder – ⅓ cup
- Salt – ¼ tsp
- Pecans – 1 cup
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
- Melt the butter in a medium saucepan over low heat, then remove from heat and stir in sugar.
- Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more smoothly into the batter.
- Sift together the flour, cocoa powder, and salt, then gradually stir into the butter mixture until just combined.
- Fold in the pecans, reserving a handful to sprinkle on top for a beautiful finish.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the reserved pecans over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Don’t overbake; the brownies will continue to set as they cool.
- Let the brownies cool in the pan on a wire rack before cutting into squares.
Fresh out of the oven, these pecan brownies strike the perfect balance between fudgy and cakey, with a rich chocolate flavor that’s elevated by the crunchy pecans. Serve them warm with a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.
Pecan Bars
Nothing says comfort like a batch of homemade pecan bars, especially when they’re still warm from the oven. I remember the first time I made these; the kitchen smelled like a cozy bakery, and I knew I had stumbled upon a keeper recipe. Now, it’s my go-to when I need a sweet treat that feels both indulgent and a little bit wholesome.
Ingredients
- Flour – 1 cup
- Butter – ½ cup, melted
- Brown sugar – 1 cup
- Eggs – 2
- Vanilla extract – 1 tsp
- Pecans – 1 ½ cups, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix the melted butter and flour until combined. Press this mixture evenly into the bottom of your prepared pan to form the crust.
- Bake the crust for 15 minutes, or until it’s just starting to turn golden around the edges. Tip: This pre-baking step ensures your crust won’t get soggy from the filling.
- While the crust bakes, whisk together the brown sugar, eggs, and vanilla extract in a bowl until smooth.
- Stir in the chopped pecans, then pour this mixture over the hot crust as soon as it comes out of the oven.
- Return the pan to the oven and bake for another 25 minutes, or until the filling is set and doesn’t jiggle when you gently shake the pan. Tip: Keep an eye on the edges to prevent over-browning; cover loosely with foil if needed.
- Let the pecan bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares. Tip: For cleaner cuts, chill the bars in the fridge for an hour before slicing.
Lusciously rich and buttery with a satisfying crunch from the pecans, these bars are a dream. Serve them slightly warmed with a scoop of vanilla ice cream for an extra decadent dessert, or pack them up for a picnic—they’re just as good at room temperature.
Pecan Fudge
Very few desserts can rival the rich, indulgent experience of homemade pecan fudge. I remember the first time I made it; the kitchen filled with such a heavenly aroma that my neighbors popped in to see what was baking. Now, it’s my go-to treat for holiday gatherings, and today, I’m sharing my foolproof recipe with you.
Ingredients
- Heavy cream – 1 cup
- Granulated sugar – 2 cups
- Unsalted butter – ½ cup
- Pecans – 1 cup, chopped
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a medium saucepan, combine heavy cream, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Once boiling, stop stirring and let the mixture cook until it reaches 238°F on a candy thermometer, about 5 minutes. This is the soft-ball stage, crucial for perfect fudge texture.
- Remove the saucepan from heat and stir in vanilla extract and salt. Let it cool for 5 minutes without stirring to allow the temperature to drop slightly.
- After cooling, beat the mixture vigorously with a wooden spoon until it thickens and loses its gloss, about 10 minutes. This step is key to achieving that classic fudge consistency.
- Fold in chopped pecans, then quickly spread the mixture into the prepared pan. Smooth the top with a spatula.
- Let the fudge cool at room temperature for at least 2 hours, or until set, before cutting into squares.
Silky smooth with a melt-in-your-mouth texture, this pecan fudge is a decadent delight. The crunch of pecans adds a lovely contrast, making each bite a perfect balance of creamy and crunchy. Try serving it alongside a cup of strong coffee for an after-dinner treat that’s sure to impress.
Pecan Brittle
Oh, the joy of biting into a piece of homemade pecan brittle! It’s that perfect combination of sweet, buttery, and nutty that makes it impossible to stop at just one piece. I remember making my first batch with my grandma, and now, every time I whip up this treat, it feels like a little tribute to those sweet memories.
Ingredients
- Pecans – 1 cup
- Sugar – 1 cup
- Butter – ½ cup
- Light corn syrup – ½ cup
- Baking soda – 1 tsp
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, combine sugar, butter, and corn syrup. Stir constantly until the butter melts.
- Once the mixture starts to boil, stop stirring and let it cook until it reaches 300°F on a candy thermometer, about 10 minutes.
- Quickly stir in the pecans and baking soda. The mixture will foam up, so be ready to work fast.
- Immediately pour the mixture onto the prepared baking sheet. Use a spatula to spread it evenly before it hardens.
- Let the brittle cool completely at room temperature, about 1 hour, then break into pieces.
This pecan brittle turns out irresistibly crunchy with a deep caramel flavor that pairs wonderfully with the toasted pecans. Try crumbling it over vanilla ice cream for a decadent dessert or simply enjoy it as a sweet snack with your afternoon coffee.
Pecan Caramel Apples
Oh, the joy of biting into a pecan caramel apple on a crisp fall day is unmatched! I remember the first time I made these at home, thinking they’d be complicated, but they’re surprisingly simple and so rewarding. Now, it’s a tradition in my house to whip up a batch as soon as the leaves start to turn.
Ingredients
- Apples – 6
- Pecans – 1 cup, chopped
- Caramel – 1 package (14 oz)
- Wooden sticks – 6
Instructions
- Wash and dry the apples thoroughly to ensure the caramel sticks properly.
- Insert a wooden stick firmly into the top of each apple, pushing it about halfway through.
- Chop the pecans into small pieces, aiming for a size that will stick well to the caramel.
- Unwrap the caramel and melt it in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Tip: If the caramel is too thick, add a tablespoon of water to thin it slightly.
- Dip each apple into the melted caramel, turning to coat evenly. Allow excess caramel to drip off.
- While the caramel is still wet, roll the apple in the chopped pecans, pressing lightly to adhere. Tip: Work quickly before the caramel sets.
- Place the coated apples on a parchment-lined tray and let them set in the refrigerator for at least 30 minutes. Tip: For a quicker set, you can place them in the freezer for 10 minutes.
Now, these pecan caramel apples are a delightful mix of crunchy, sweet, and nutty, perfect for sharing (or not!). Try drizzling them with a little melted chocolate for an extra indulgent treat.
Pecan Chocolate Chip Cookies
My kitchen smells like a cozy bakery right now, all thanks to these irresistible Pecan Chocolate Chip Cookies I just whipped up. There’s something magical about the combination of crunchy pecans and melty chocolate chips that makes these cookies a hit every time.
Ingredients
- Flour – 2 cups
- Butter – 1 cup
- Brown sugar – 1 cup
- White sugar – ½ cup
- Eggs – 2
- Vanilla extract – 1 tsp
- Baking soda – 1 tsp
- Salt – ½ tsp
- Pecans – 1 cup, chopped
- Chocolate chips – 1 cup
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the creamed mixture and mix until just combined.
- Fold in the chopped pecans and chocolate chips. Tip: Toasting the pecans beforehand enhances their flavor.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, take them out when they’re just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Every bite of these cookies offers a delightful crunch from the pecans paired with the gooey chocolate chips. Serve them warm with a glass of cold milk for the ultimate comfort food experience.
Pecan Ice Cream
Delightfully creamy and rich, pecan ice cream has always been my go-to dessert for those warm summer evenings. I remember the first time I tried making it at home; the kitchen was a mess, but the result was absolutely worth it.
Ingredients
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Granulated sugar – ¾ cup
- Vanilla extract – 1 tsp
- Chopped pecans – 1 cup
Instructions
- In a medium saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat. Stir constantly until the sugar dissolves and the mixture is warm, about 5 minutes.
- Remove the saucepan from heat and stir in vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Add chopped pecans during the last 5 minutes of churning to evenly distribute them throughout the ice cream.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to allow it to firm up.
Velvety smooth with a delightful crunch from the pecans, this ice cream is a dream come true. Serve it in waffle cones for an extra special treat or alongside a warm slice of pecan pie for the ultimate dessert experience.
Pecan Bread Pudding
Waking up to the smell of cinnamon and toasted pecans is my idea of a perfect morning, especially when it’s coming from a batch of freshly baked Pecan Bread Pudding. There’s something about this dish that feels like a warm hug, making it my go-to comfort food during those chilly fall mornings or whenever I need a little pick-me-up.
Ingredients
- Bread – 4 cups, cubed
- Pecans – 1 cup, chopped
- Eggs – 3
- Milk – 2 cups
- Sugar – ½ cup
- Vanilla extract – 1 tsp
- Cinnamon – 1 tsp
- Butter – 2 tbsp, melted
Instructions
- Preheat your oven to 350°F and grease a baking dish with butter.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined.
- Add the cubed bread and chopped pecans to the bowl, gently folding them into the wet mixture until all pieces are evenly coated. Let it sit for 10 minutes to allow the bread to absorb the liquid.
- Pour the mixture into the prepared baking dish and drizzle the melted butter over the top.
- Bake for 45 minutes, or until the top is golden brown and the center is set.
- Let the pudding cool for 5 minutes before serving. Tip: For an extra crunch, toast the pecans before adding them to the mixture. Tip: If you prefer a sweeter pudding, you can sprinkle a little extra sugar on top before baking. Tip: Serve warm with a scoop of vanilla ice cream for an indulgent treat.
Fresh out of the oven, this Pecan Bread Pudding is wonderfully moist with a slightly crispy top, and the pecans add a delightful crunch. The flavors of cinnamon and vanilla shine through, making it a comforting dessert that’s perfect for sharing—or not!
Pecan Cobbler
Pecan cobbler has always been my go-to dessert when I want something sweet, nutty, and utterly comforting. There’s something about the combination of crunchy pecans and soft, buttery dough that makes it irresistible, especially when served warm with a scoop of vanilla ice cream.
Ingredients
- Flour – 1 cup
- Sugar – 1 cup
- Milk – 1 cup
- Butter – ½ cup
- Pecans – 1 cup
- Baking powder – 2 tsp
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- In a large bowl, mix together the flour, sugar, and baking powder.
- Add the milk and vanilla extract to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to a tough dough, so stir until the ingredients are just incorporated.
- Pour the batter into the prepared baking dish.
- Melt the butter and drizzle it evenly over the batter. Tip: Don’t stir the butter into the batter; let it create its own layer as it bakes.
- Sprinkle the pecans evenly over the top of the batter and butter.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Keep an eye on the cobbler during the last 10 minutes of baking to prevent the pecans from burning.
After baking, the pecan cobbler will have a crispy top layer with a soft, cake-like center. The pecans add a delightful crunch and nutty flavor that pairs perfectly with the sweet, buttery dough. For an extra indulgent treat, serve it warm with a dollop of whipped cream or a scoop of your favorite ice cream.
Pecan Muffins
Goodness, have I got a treat for you today! These pecan muffins are my go-to when I need a quick, comforting bake that feels a little fancy but is actually super simple. I remember the first time I made them; my kitchen smelled like a cozy autumn morning, even though it was the middle of summer.
Ingredients
- Flour – 1 ½ cups
- Sugar – ¾ cup
- Baking powder – 2 tsp
- Salt – ½ tsp
- Egg – 1
- Milk – ½ cup
- Butter – ¼ cup, melted
- Pecans – ½ cup, chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the egg, then mix in the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough muffins, so stop when you no longer see dry flour.
- Fold in the chopped pecans gently. Tip: Reserve a few pecans to sprinkle on top for extra crunch and presentation.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Rich in flavor with a tender crumb, these pecan muffins are perfect with a dab of butter or a drizzle of honey. For a special twist, try serving them warm with a scoop of vanilla ice cream for an impromptu dessert.
Pecan Pancakes
Nothing says weekend breakfast like a stack of warm, fluffy pecan pancakes. I remember the first time I tried adding pecans to my pancake batter; the nutty crunch transformed my usual recipe into something extraordinary. Now, it’s a staple in my kitchen, especially when I have guests over.
Ingredients
- Flour – 1 cup
- Baking powder – 2 tsp
- Sugar – 2 tbsp
- Salt – ½ tsp
- Milk – 1 cup
- Egg – 1
- Butter – 2 tbsp, melted
- Pecans – ½ cup, chopped
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat the egg, then mix in milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
- Gently fold in the chopped pecans.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease it with butter.
- Pour ¼ cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping to ensure they’re cooked through.
- Cook for 2-3 minutes on each side, or until golden brown. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
Rich in flavor with a delightful crunch, these pecan pancakes are a game-changer. Serve them with a drizzle of maple syrup and a sprinkle of extra pecans for an indulgent breakfast that’s sure to impress.
Pecan Waffles
Craving something sweet and nutty for breakfast? I stumbled upon this pecan waffle recipe during a lazy Sunday morning when I was rummaging through my pantry, and it’s been a game-changer ever since. The crunch of pecans paired with the fluffy texture of waffles is simply irresistible.
Ingredients
- Flour – 1 cup
- Sugar – 2 tbsp
- Baking powder – 1 tsp
- Salt – ½ tsp
- Milk – ¾ cup
- Egg – 1
- Butter – 2 tbsp, melted
- Pecans – ½ cup, chopped
Instructions
- Preheat your waffle iron to 375°F to ensure it’s hot enough for a crispy exterior.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
- In another bowl, beat the milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough waffles, so mix until you no longer see dry flour.
- Fold in the chopped pecans gently to distribute them evenly throughout the batter.
- Lightly grease the waffle iron with butter or cooking spray to prevent sticking.
- Pour ½ cup of batter onto the center of the waffle iron and close the lid. Cook for 3-4 minutes or until golden brown and crispy. Tip: Avoid opening the waffle iron too soon; patience ensures the waffle doesn’t tear.
- Serve immediately with your favorite toppings. How about a drizzle of maple syrup and a sprinkle of extra pecans for that extra crunch? These waffles are delightfully fluffy inside with a satisfying crunch from the pecans, making them a perfect start to any day.
Pecan Truffles
Every time I think about Pecan Truffles, I’m reminded of the first time I stumbled upon this recipe during a cozy winter evening. It was one of those moments when I wanted something sweet but didn’t feel like spending hours in the kitchen. These truffles are my go-to when I need a quick, decadent treat that never fails to impress.
Ingredients
- Pecans – 1 cup
- Dark chocolate – 8 oz
- Heavy cream – ½ cup
- Cocoa powder – ¼ cup
Instructions
- Preheat your oven to 350°F and toast the pecans for 10 minutes, or until fragrant. Let them cool completely.
- Chop the dark chocolate into small pieces and place in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chopped chocolate.
- Let the mixture sit for 2 minutes, then stir until smooth. Tip: If the chocolate isn’t fully melted, you can microwave the mixture in 15-second bursts, stirring in between.
- Fold in the toasted pecans, then refrigerate the mixture for at least 2 hours, or until firm enough to handle.
- Using a small scoop or a tablespoon, form the mixture into balls, then roll each ball in cocoa powder. Tip: Wearing gloves can prevent the mixture from sticking to your hands.
- Chill the truffles for another 30 minutes before serving. Tip: For an extra touch, drizzle melted white chocolate over the top before the final chill.
Unbelievably rich and nutty, these Pecan Truffles have a melt-in-your-mouth texture that’s hard to resist. Serve them at your next dinner party as a sophisticated dessert, or keep them all to yourself for those midnight cravings.
Pecan Roll
Waking up to the aroma of freshly baked pecan rolls is one of life’s simple pleasures. I remember the first time I tried making them at home, the kitchen was a mess, but the result was absolutely worth it. Now, it’s a weekend ritual that brings everyone to the table.
Ingredients
- Flour – 3 cups
- Yeast – 1 packet
- Milk – 1 cup
- Sugar – ½ cup
- Butter – ½ cup
- Pecans – 1 cup
- Brown sugar – ½ cup
- Cinnamon – 1 tbsp
Instructions
- Warm the milk to 110°F and dissolve the yeast in it, letting it sit for 5 minutes until frothy.
- Mix flour, sugar, and softened butter into the yeast mixture to form a dough. Tip: If the dough sticks to your hands, add a little more flour.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Roll out the dough into a rectangle on a floured surface. Tip: For even thickness, use a rolling pin with guides.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar, cinnamon, and pecans.
- Roll the dough tightly from the long side and cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the rolls in a greased baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F and bake the rolls for 25 minutes or until golden brown.
The pecan rolls come out sticky, sweet, and packed with crunch. Serve them warm with a drizzle of caramel sauce for an extra indulgent treat.
Pecan Sticky Buns
Nothing says comfort like the smell of warm, gooey pecan sticky buns baking in the oven. I remember the first time I made these; the kitchen was a mess, but the result was absolutely worth it. Now, it’s a weekend tradition that never fails to bring smiles.
Ingredients
- Flour – 3 cups
- Sugar – 1 cup
- Butter – ½ cup
- Pecans – 1 cup
- Yeast – 1 packet
- Milk – 1 cup
- Salt – 1 tsp
Instructions
- Warm the milk to 110°F and dissolve the yeast in it, letting it sit for 5 minutes until frothy.
- In a large bowl, mix flour, sugar, and salt. Add the yeast mixture and melted butter, kneading until the dough is smooth.
- Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface to a 12×9 inch rectangle. Tip: If the dough sticks, lightly flour your rolling pin.
- Sprinkle pecans and half the sugar over the dough, then roll it tightly from the long side.
- Cut the roll into 12 equal pieces and place them in a greased baking dish. Let them rise for another 30 minutes.
- Preheat your oven to 375°F and bake the buns for 25 minutes, or until golden brown. Tip: Cover with foil if they brown too quickly.
- While still warm, drizzle with the remaining butter and sugar mixture. Tip: For extra gooeyness, serve immediately.
Every bite of these pecan sticky buns is a perfect balance of crunchy pecans and soft, sweet dough. Try serving them with a scoop of vanilla ice cream for an indulgent twist.
Pecan Tart
Oh, the pecan tart—a dessert that never fails to bring back memories of my grandmother’s kitchen, especially during the holidays. It’s the perfect blend of buttery crust and a sweet, nutty filling that just melts in your mouth. Today, I’m sharing my go-to recipe that’s as simple as it is delicious.
Ingredients
- Flour – 1 ½ cups
- Butter – ½ cup, cold and cubed
- Sugar – ¾ cup
- Eggs – 2
- Corn syrup – 1 cup
- Vanilla extract – 1 tsp
- Pecans – 2 cups, chopped
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large bowl, mix the flour and butter until the mixture resembles coarse crumbs. This is your tart crust base.
- Press the crust mixture firmly into a 9-inch tart pan, making sure to cover the bottom and sides evenly. Tip: Use the bottom of a measuring cup to smooth the crust for an even layer.
- In another bowl, whisk together the sugar, eggs, corn syrup, and vanilla extract until smooth. This will be your filling.
- Stir in the chopped pecans into the filling mixture, ensuring they’re evenly distributed.
- Pour the pecan filling over the prepared crust, spreading it out to cover the crust completely.
- Bake in the preheated oven for 45 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they start to brown too quickly.
- Allow the tart to cool completely in the pan on a wire rack before slicing. Tip: For cleaner slices, dip your knife in hot water before cutting.
The pecan tart comes out with a crisp crust and a gooey, rich filling that’s packed with crunchy pecans. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is with a cup of coffee for a delightful afternoon snack.
Pecan Blondies
Unbelievably easy and irresistibly delicious, these Pecan Blondies are my go-to when I need a quick dessert that feels a bit fancy. I remember the first time I made them; the kitchen smelled like a cozy bakery, and my family couldn’t resist sneaking bites before they even cooled.
Ingredients
- Butter – ½ cup
- Brown sugar – 1 cup
- Egg – 1
- Vanilla extract – 1 tsp
- Flour – 1 cup
- Salt – ½ tsp
- Pecans – ½ cup, chopped
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- In a microwave-safe bowl, melt the butter in 30-second bursts until fully liquid.
- Stir the brown sugar into the melted butter until smooth. Tip: Make sure there are no sugar lumps for a uniform texture.
- Beat in the egg and vanilla extract until the mixture is glossy.
- Sift the flour and salt directly into the wet ingredients, folding gently to combine. Tip: Overmixing can lead to tough blondies, so stop as soon as the flour disappears.
- Fold in the chopped pecans, reserving a handful for topping.
- Spread the batter evenly in the prepared pan and sprinkle the reserved pecans on top.
- Bake for 20-25 minutes, or until the edges are golden but the center is still slightly soft. Tip: A toothpick inserted should come out with a few moist crumbs for the perfect chewiness.
- Allow to cool in the pan for 10 minutes before lifting out to cool completely on a wire rack.
Absolutely divine when slightly warm, these blondies boast a chewy center with crispy edges and a rich, buttery flavor. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.
Pecan Dacquoise
Never have I encountered a dessert that balances crunch and creaminess quite like the Pecan Dacquoise. It’s a showstopper at dinner parties, and honestly, the look on my guests’ faces when I bring it out is worth every minute spent in the kitchen. Here’s how I make mine, with a few personal twists along the way.
Ingredients
- Egg whites – 4
- Granulated sugar – 1 cup
- Pecans – 1 cup, finely ground
- Heavy cream – 2 cups
- Powdered sugar – ¼ cup
Instructions
- Preheat your oven to 250°F and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form, about 3 minutes. Tip: Ensure no yolk mixes in for the best volume.
- Gradually add granulated sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form, about 5 minutes.
- Gently fold in the ground pecans with a spatula, being careful not to deflate the meringue.
- Pipe or spoon the mixture onto the prepared baking sheet into 3-inch circles, leaving space between each. Bake for 90 minutes, then turn off the oven and let them cool inside for 1 hour to crisp up. Tip: This slow drying is key for the perfect texture.
- While the dacquoise cools, whip the heavy cream and powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
- Once cooled, sandwich the dacquoise layers with the whipped cream.
Unbelievably light yet rich, this Pecan Dacquoise melts in your mouth with a nutty crunch. I love serving it with a drizzle of caramel or a side of fresh berries for a touch of acidity.
Pecan Macaroons
Pecan macaroons have become my go-to treat for those moments when I crave something sweet but not overly complicated. There’s something about the crunch of pecans combined with the chewiness of coconut that just hits the spot every time.
Ingredients
- Shredded coconut – 2 cups
- Pecans – 1 cup, chopped
- Sweetened condensed milk – 1 can (14 oz)
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded coconut, chopped pecans, sweetened condensed milk, vanilla extract, and salt until well combined. Tip: If the mixture seems too wet, add a little more coconut to absorb the excess moisture.
- Using a cookie scoop or your hands, form the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking.
- Bake for 15-20 minutes, or until the macaroons are golden brown around the edges. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Now that you’ve baked these pecan macaroons, you’ll notice they have a perfect balance of textures—crispy on the outside and delightfully chewy on the inside. Try drizzling them with dark chocolate for an extra indulgent treat.
Conclusion
Mouthwatering doesn’t even begin to describe these 25 pecan dessert recipes! Whether you’re a seasoned baker or just starting out, there’s something here to satisfy every sweet tooth. We’d love to hear which recipes you try and adore—drop us a comment below. And if you found this roundup as delightful as we hope, don’t forget to share the pecan love on Pinterest. Happy baking!
